Description
This Jalapeño Popper Quiche combines the creamy richness of cream cheese and eggs with the spicy kick of fresh jalapeños, crispy bacon, and melted cheddar cheese. Perfect as a savory breakfast, brunch, or light dinner, it features a flaky baked pie crust filled with a luscious blend of cheeses, spices, and smoky bacon for a comforting and flavorful dish that pleases any crowd.
Ingredients
Scale
Crust
- 1 frozen 9-inch pie crust
Filling
- 8 ounces cream cheese
- 3 fresh jalapeños
- 5 eggs
- 1/2 cup heavy whipped cream
- 1/2 cup half and half or whole milk
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 4 slices bacon, cooked until crisp and crumbled
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the crust.
- Prepare Pie Crust: Thaw the frozen 9-inch pie crust and prick several holes in the bottom using a fork to prevent bubbling. Bake it at 400°F for 10 minutes to partially cook the crust. Then reduce oven temperature to 350°F (175°C).
- Spread Cream Cheese: While the crust is still hot, evenly spread 8 ounces of cream cheese into the base of the pie crust to create a creamy layer.
- Add Jalapeños: Dice two of the jalapeños, removing seeds if you want less heat, and sprinkle them over the cream cheese layer inside the crust.
- Mix Egg Filling: In a large bowl, whisk together 5 eggs, 1/2 cup heavy cream, 1/2 cup half and half or whole milk, 1 teaspoon paprika, and 1/2 teaspoon salt until combined. Stir in the crumbled cooked bacon.
- Pour and Bake: Pour the egg mixture into the pie crust over the cream cheese and jalapeños. Bake the quiche at 350°F for 30 minutes to set the filling.
- Top and Finish Baking: Slice the remaining jalapeño into rings and place on top of the quiche. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top. Bake for an additional 12-15 minutes at 350°F until cheese is melted and quiche is fully set.
- Cool and Serve: Allow the quiche to cool in the pan for 10 minutes before slicing. Serve warm, optionally topped with sour cream and extra chopped jalapeños for garnish.
Notes
- Removing jalapeño seeds reduces heat if you prefer a milder flavor.
- Bacon can be cooked in advance and stored refrigerated if prepping ahead.
- For a gluten-free option, substitute the pie crust with a gluten-free crust.
- Serve with sour cream or your favorite salsa for added flavor.
- This quiche can be made a day ahead and reheated gently before serving.
